Carrot-Ginger Cupcakes with Spiced Cream Cheese
Carrots were first cultivated in Afghanistan over 5,000 years ago and were originally purple or white.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Carrot-Ginger Cupcakes with Spiced Cream Cheese
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a muffin tin or line with cupcake liners.
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In a medium bowl, mix together the carrots and ginger.
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In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the milk. Stir in the carrot-ginger mixture.
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Divide the batter evenly among the prepared muffin cups.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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In a small bowl, beat together the cream cheese, powdered sugar, and ground cloves until smooth and creamy.
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Once the cupcakes have cooled, pipe or spread the spiced cream cheese frosting on top.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
